Sweet Corn Muffins

Name: Sweet Corn Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups all-purpose flour; 1 cup sugar; 3/4 cup cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup shortening; 1 cup 2% milk, divided

"I love making corn bread and corn muffins, but often the results are not moist or sweet enough for my taste," comments Patty Bourne of Owings, Maryland. "So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair."

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup shortening
1 cup 2% milk, divided

Directions

In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.

Nutrition Facts

1 muffin: 254 calories, 10g fat (3g saturated fat), 33mg cholesterol, 241mg sodium, 38g carbohydrate (18g sugars, 1g fiber), 4g protein.

Originally published as Sweet Corn Muffins in Quick Cooking May/June 1998

Reviews

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Average Rating:

puzzlemad

Jun 12, 2017

These were good, but next time I will cut the sugar by half or eliiminate it all together. I like sweetness but these were just too sweet for me.
gr.gram

May 8, 2017

These are so good! I sprinkled a little sugar/cinnamon mix on top before baking. Yum!These rose higher than other recipes I've used. (Thinking of banana muffins.) Could this method of mixing be used with other muffin recipes?Thanks
Jessica

Feb 11, 2017

I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props.
ranchmom1

Oct 9, 2016

These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!
RJW88

Mar 1, 2016

This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup.
juicyfruit007

Aug 27, 2015

Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve.
brownrexx

Feb 20, 2015

A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy.
tamarachronister

Oct 13, 2012

Ten months later, and I can't count the times I've made these muffins. They are such a hit in our house, so easy to make,and they come out beautiful every time!! Now we have the neighbors hooked on them, especially during the winter months - they go great with homemade soup!
s_pants

Apr 7, 2012

Yummy!...make sure to take them out of the pan before they cool all the way or you will end up with a crumbly mess!
tamarachronister

Jan 7, 2012

My tastebuds are programmed for less sugar than 3/4 Cup, so I will make the next batch with less. My husband has more of a sweet tooth and LOVED them. He's from Arkansas and that's how corn muffins SHOULD taste! They are so nice and light. I also used canola oil instead of shortening - this recipe is a keeper!!